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Chicken Coconut Curry

:  January/February 2013

Your rating: None Average: 3.9 (38 votes)

At once comforting and exotic-tasting, this rich chicken coconut curry stew will warm you on chilly winter evenings. Chunks of potato, lean chicken and loads of veggies make it a meal in a bowl. Enjoy with a fruity white wine like Gewurztraminer or Chenin Blanc to tame the heat. Using “lite” coconut milk instead of full-fat in this healthy curried coconut chicken stew recipe trims roughly two-thirds the fat and calories without sacrificing flavor.


Chicken Coconut Curry Recipe

Makes: 6 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | High fiber | High potassium | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breast, cut into bite-size cubes
  • 6 teaspoons curry powder, divided
  • 3/4 teaspoon salt, divided
  • 2 tablespoons coconut oil or canola oil, divided
  • 1 large yellow onion, chopped
  • 1 tablespoon chopped garlic
  • 1 14-ounce can “lite” coconut milk
  • 1 14-ounce can reduced-sodium chicken broth
  • 4 cups 1-inch chunks Yukon Gold potatoes (about 3 medium)
  • 1 cup sliced carrots
  • 1/2 cup chopped celery
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon packed brown sugar

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Preparation

  1. Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.
  2. Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
  3. Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.

Nutrition

Per serving: 346 calories; 12 g fat ( 8 g sat , 1 g mono ); 63 mg cholesterol; 31 g carbohydrates; 2 g added sugars; 29 g protein; 5 g fiber; 573 mg sodium; 934 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 3 1/2 lean meat, 1 fat


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Recipe Categories

Ethnic/Regional
Caribbean
Health & Diet Considerations
Diabetes appropriate
Low calorie
High fiber
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
6
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Everyday favorites
One dish meals
Type of Dish
Main dish, poultry
Publication
January/February 2013
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